Save A bold and savory twist on classic scones, these fluffy treats combine the tang of dill pickles, the zest of ranch seasoning, and a spicy kick—perfect for adventurous snackers or as an unexpected party appetizer.
The first time I made these scones for my book club, everyone was instantly curious: dill pickles in a cookie-like pastry? They disappeared fast, and the spicy-jalapeño bite was an unexpected hit among my friends who love bold flavors.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tbsp
- Ranch seasoning mix: 1 tbsp
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Kosher salt: ½ tsp
- Cayenne pepper: ¼ tsp (adjust for heat)
- Cold unsalted butter, cubed: ½ cup (113 g)
- Eggs: 2 large
- Buttermilk: ½ cup (120 ml)
- Dill pickle brine: ¼ cup (60 ml)
- Chopped dill pickles, patted dry: ⅓ cup (60 g)
- Fresh dill, chopped: 2 tbsp
- Shredded sharp cheddar cheese: ½ cup (60 g)
- Jalapeño, seeded and finely diced (optional): 1 small
- Melted butter: 1 tbsp
- Dried dill (optional): 1 tsp
Instructions
- Preheat & Prepare:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, ranch seasoning, baking powder, baking soda, salt, and cayenne pepper.
- Cut in Butter:
- Add cubed cold butter. Cut it in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk eggs, buttermilk, and pickle brine.
- Mix Dough:
- Add wet mixture to dry. Stir gently until just combined; do not overmix.
- Add Flavor Add-Ins:
- Fold in chopped pickles, fresh dill, cheddar cheese, and jalapeño if using.
- Shape Scones:
- Turn dough onto floured surface. Pat into 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
- Cut & Arrange:
- Cut into 8 wedges and transfer to baking sheet.
- Topping:
- Brush tops with melted butter and sprinkle dried dill if desired.
- Bake:
- Bake for 16–18 minutes or until golden brown. Cool slightly before serving.
Save My kids love helping pat the dough and sprinkle fresh dill on top. Even scone skeptics in my family requested seconds thanks to the cheesy, spicy bite.
Required Tools
Mixing bowls, whisk, pastry cutter or fork, baking sheet, parchment paper, sharp knife
Allergen Information
Contains wheat (gluten), dairy, and egg. Check ranch seasoning, cheese, and butter for additional allergens if necessary.
Nutritional Information
Per scone: 270 calories, 15 g fat, 27 g carbohydrates, 7 g protein
Save These scones are a guaranteed conversation starter—serve them fresh and enjoy the spicy, tangy layers in every bite.
Recipe Questions
- → How spicy are these scones?
The scones offer a mild to moderate heat from cayenne and jalapeño, adjustable to preference for a more subtle or bold flavor.
- → What is the key to fluffy scones?
Using cold unsalted butter and buttermilk ensures tenderness, while gentle mixing prevents dense scones.
- → Can I substitute cheese varieties?
Yes, Monterey Jack or pepper jack work well for a different taste or extra heat. Choose your favorite cheese blend.
- → Is fresh dill necessary?
Fresh dill enhances flavor, but dried dill can be used in a pinch. Add to the topping for extra aroma.
- → What dipping sauces pair well?
Serve with ranch dip, cream cheese, or even a herbed yogurt sauce for creamy contrast and extra flavor.
- → Are these scones vegetarian?
Yes, they are vegetarian. Check the ranch seasoning and cheese to ensure they meet dietary requirements.